Cookie butter is stuffed into a brown butter + cream cheese enhanced chocolate chip cookie and then sprinkled with sea salt for that addictive salty-sweet combo. Indulgent. Creative. And slightly habit-forming.
Yes, it’s another cookie butter recipe. I may need some serious help. But when you have an opportunity to stuff a brown butter chocolate chip cookie with cookie butter, it would be crazy to not do it. Right?
I’ve been seeing a whole lot of cool cookie ideas floating around the interwebs lately. Browning the butter to give cookies a rich, nutty aroma. Swapping out some of the butter for a little bit of cream cheese, which helps to keep them soft and chewy. Sprinkling the freshly baked cookies with sea salt to give them that salty-sweet edge.
So I figured… eh, I haven’t even begun my Christmas baking yet and Christmas is like, tomorrow! Might as well combine all those ideas into one. And then stuff the things with cookie butter because, well, I can.
And by the way, a very Merry Christmas to all of you and your families.
Asheley and I hosted a bunch of our family over this past weekend for a little Christmas get together. They are heading off to Albany for Christmas, so we wanted a chance to spend some time with them. Apparently I made a little too much food. And apparently I’m known for always making too much food. Oops.
They almost didn’t have room for dessert. Oh the horror! But then these bad boys came out of the oven and suddenly they found a little more room 🙂
Let’s talk about these new “cookie gimmicks” and if they are worth it…
Brown Butter: yes. It really does change the flavor of the cookies. And yes, I did do a side by side taste comparison. The brown butter imparts a rich, nutta aroma to the cookie dough. I love it.
Cream Cheese: yes. The edges just get a little brown and crispy and the whole center stays nice and soft, even the next day. Apparently you should always use the full-fat cream cheese (that’s never a problem for me), because the reduced-fat stuff just doesn’t work.
Sea Salt: yes yes yes. You don’t need a whole lot, but sprinkling on a little sea salt after the cookies come out of the oven gives these cookies some high-class sophistication.
Cookie Butter: uhm, is biting into a cookie and having cookie butter ooze out all over the place ever a bad idea? And for those of you unfamiliar with cookie butter, it’s a gingerbread-ish spread available at Trader Joes. It’s the same thing as Speculoos or Biscoff Spread. Want other recipes with cookie butter? How about Crack Pie, Pretzel Coated Truffles, Puppy Chow, or Blondies?
And if all else fails, feel free to stuff these cookies with nutella instead 🙂
And can I give you a big tip/secret to stuffing the cookies? It’s totally not my idea… I read it somewhere along my internet cookie travels. Drop little dollops (around the size of a teaspoon I guess) of cookie butter onto a wax paper lined plate and place in the freezer for a bit until they are firm.
It’s a lot easier to form the cookie dough around something solid then trying to get all heroic and keep the cookie butter in it’s soft mushy state.Print